Salted Almond & Date Cookies

In a food processor, blend all the ingredients (except for the chocolate) until you get a thick dough that clumps together. Be careful to not over-process: the texture should be slightly crunchy with small pieces of almonds and oats.

Roll the dough into 18-20 balls and arrange them on a baking sheet lined with parchment paper.

Flatten into cookies and use a fork to make criss-cross lines on the top of each cookie. Sprinkle with some more sea salt and dip a third of each cookie into melted chocolate. Store in the fridge for up to two weeks.

Categories

Copyright Statement: All material appearing on the Web Server (www.palmyradelights.ch) may not be used, reproduced or stored in a retrieval system without prior written permission of the publisher and in no case for profit. The health analysis was conducted by foodteam.ch exclusively for palmyradelights.ch - HBV Trading Ltd.